This was a really nice soup and pleasantly different from what we're used to. Make sure to add enough vinegar to play off of the sweetness of the beets. I doubled the recipe so we could freeze some portions. This was good and it will continue to make a nice side with dinner or a quick lunch. I only wish I'd used more than two potatoes. I prefer it with no sour cream, just the horseradish on top. Thanks!
From EatingWell: January/February 2009
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.
14 Reviews for Borscht
I made this recipe last night and it was simply delicious. Quick, easy, healthy and so very tasty. I can't wait to make it again.
Alli, New Paltz, NY
This is very good and healthy easy version of Borsch. The original version takes much longer to cook and has more fat in it, but tastes better I believe :) The original recipe also has tomatoes, carrots and cabbage in it. You add shredded cabbage at the very end and cook it for about 5 min and then let the borsch sit for 30 min or so before serving. And we also put real beef or pork in this "soup" and boil it for up to 1 hour before adding all the vegetables. We fry sliced carrots and onion and sliced beats first in the pan then add sliced tomatoes and their juices and fry together for about 20 min adding salt, lemon juice and sugar to taste. Then we add this mixtures to the main pot with boiling water, meat and potatoes and cook for another 10 min and then add cabbage and also sometimes parsley.
Olga, originally from Ukraine, no
I found this quite simple to make and absolutely delicious! I think the beet and onion flavors are fantastic and the horseradish cream is a tasty compliment. Thoroughly enjoyable.
Anne, Clayville, NY